Monday, 19 June 2017

Scrambled Eggs with Cherry Tomatoes and Chaat Masala.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most MercifulMasha Allah, it was so hot here at the weekend!

I know that some of you are probably experiencing heat that is much hotter than us at a high yesterday of 27 degrees. When I moaned to my cousin about the heat yesterday, she laughed at us mere mortals who can't cope with the English summer. She's in Pakistan(anyone else's dad majorly happy this morning?) where temperatures are in the high 40's at the moment. I think we usually feel the heat more here in the UK because our houses are better suited to the cold weather than the hot. With a central heating system, carpets and heaters in most homes, the summer months can be a little difficult.Especially with Ramadan happening right now too! May Allah make it easy for us all - ameen. Yesterday, at the height of the heat, we did the sensible thing and headed up into the cooler hillsfor some much needed fresh air and cool-ish breeze.With today being the 24th fast, the blessed month is nearly at its end. Even though the fasts have been crazy long here, I'm still going to miss them. I think it might take me some time to get back into the normal routine of eating during the day. Anyway, on to today's recipe. It's a really simple one for scrambled eggs which are a real staple in this house. We could honestly eat them at anytime of the day but during Ramadan, they make the perfect Sehri at 2am. The eggs are beaten together with cherry tomatoes, green chillies, spring onion and fresh coriander. We cook them in a little foamy butter that's been flavoured with garlic and cumin seeds before finishing them off with a good sprinkling of chaat masala. This recipe is one that I discovered when cooking my way through this book, and whether you serve the eggs with crispy parathas or hot toast, I think they'll be perfect for at least one of your Sehri's before the month of Ramadan is up.A Simple List of Ingredients:

I always use a fork to beat my eggs. I find it does the job better than a whisk!

Beat up those eggs!

Next, add in 1/2 teaspoon Salt. You can more or less depending on your own taste.

Then, take 8 Cherry Tomatoes which are so ripe and sweet at the moment.

Cut each cherry tomato into quarters and add to the eggs.

Next, it's time for a little heat! I used 4 Green Chillies but you can add more or less as you like.

Thinly slice the chillies and add them to the eggs.

Next, the spring onions. You could also use a normal onion too.

Thinly slice 2 Spring Onions and add them to the eggs.

Finally, fresh coriander!

Finely chop a small handful of Fresh Coriander and add to the bowl.

Give the mixture a good beat to combine and set aside until needed.

Next, let's add a little flavour to our butter which in turn will give so much flavour to our eggs. Into a large frying pan over a medium heat, place 1 tablespoon Butter and 1 tablespoon Vegetable Oil.

Let the butter melt and begin to foam. We add butter for flavour and oil to stop the butter burning.

Once the butter has melted, add in 1 and 1/2 teaspoons Cumin Seeds.

Let the cumin seeds fry for a few seconds until fragrant.

Then, throw in 2 peeled and finely chopped Garlic Cloves. I had never added garlic to my scrambled eggs before trying this recipe.

Stir fry until the garlic is lightly golden.

Then, pour in the egg mixture.

Cook the eggs over a medium heat, stirring frequently until the eggs have been scrambled to your liking. In our house, we like them well cooked and no longer wet.

To finish, chaat masala!

Add in 1 teaspoon Chaat Masala.

Along with Black Pepper, to taste.

Stir the two in and pull the eggs off the heat. We're done!

Enjoy the eggs with your favourite flatbread or toast! These eggs have so much flavour from the chaat masala, lots of freshness from the vegetables and an undertone of garlic and cumin throughout. They're perfect for breakfast, lunch or dinner. Or Iftar or Sehri - it's your choice!

Scrambled Eggs with Cherry Tomatoes and Chaat Masala.

Prep Time: About 15 minutes.

Cook Time: About 10 minutes.

Serves: About 4 people.

Ingredients

6 large Eggs

1/2 teaspoon Salt

8 Cherry Tomatoes, quartered

4 Green Chillies, thinly sliced

2 Spring Onions, thinly sliced

Small handful Fresh Coriander, finely chopped

1 tablespoon Butter

1 tablespoon Vegetable Oil

1 and 1/2 teaspoons Cumin Seeds

2 Garlic Cloves, peeled and finely chopped

1 teaspoon Chaat Masala

Black Pepper, to taste

Prep the eggs:
Crack the eggs into a mixing bowl. Beat with a fork before adding in the salt, cherry tomatoes, green chillies, spring onions and fresh coriander. Beat again until everything is well combined.

Flavour the butter:
Place a large frying pan over a medium heat. Add in the butter and vegetable oil. Let the butter melt and become foamy. Then, add in the cumin seeds. Fry them for a few seconds until fragrant. Add in the chopped garlic and stir fry until light brown.

Scramble the eggs:
Pour in the egg mixture and cook over a medium heat, stirring frequently until the eggs have been scrambled to your liking. Finally, stir in the chaat masala and black pepper.

Serve:
Serve the eggs as they are or with crispy parathas, hot toast or fresh pooris.

Recipe Notes

Everything in this recipe, especially the spices and salt, is to taste. Feel free to adjust as you like.

ASSALAMU ALAIKUM + WELCOME!

I'm Faatimah and welcome to This Muslim Girl Bakes. Here you'll find step-by-step photo recipes for both sweet and savoury halal dishes. I love putting my halal spin on many different world cuisines. On this blog, you'll find plenty of recipes for busy weeknights, slow weekends and everything in between. There's also plenty of traditional Pakistani food as that is what I was brought up on - the kind your mother used to make but you were always too scared to try.. Read more..

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